Note: Sichuan peppercorns are available at Penzeys Spices in the Twin Cities. From “Cooking at Home With Bridget & Julia,” by Bridget Lancaster and Julia Collin Davison and the editors of America’s Test Kitchen.

• 8 oz. ground pork

• 3 tbsp. soy sauce, divided

• 2 tbsp. Chinese rice wine or dry sherry

• White pepper

• 1/4 c. peanut butter or Asian sesame paste

• 2 tbsp. oyster sauce

• 1 tbsp. rice vinegar

• 1 1/4 c. chicken broth

• 1 tbsp. vegetable oil

• 6 garlic cloves, minced

• 1 tbsp. grated fresh ginger

• 3/4 tsp. red pepper flakes

• 1 tbsp. toasted sesame oil

• 12 oz. dried Chinese noodles or dried linguine

• 4 oz. (2 c.) bean sprouts, optional

• 3 green onions, sliced thin

• 1 tbsp. Sichuan peppercorns, toasted and ground, optional

Directions

Combine pork, 1 tablespoon soy sauce, rice wine and pinch of white pepper in small bowl; stir well and set aside.

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